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Three-Rice Pilaf

 Three-Rice Pilaf
My family's favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds. -Ricki Bingham, Ogden, Utah
8-10 ServingsPrep: 25 min. Cook: 1 hour

Ingredients

  • 1/2 cup uncooked brown rice
  • 1/2 cup finely chopped carrots
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons canola oil
  • 1/2 cup uncooked wild rice
  • 3 cups chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 cup uncooked long grain rice
  • 1/3 cup chopped dried apricots
  • 2 tablespoons minced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup chopped pecans, toasted

Directions

  • In a large saucepan, saute brown rice, carrots, onion and mushrooms
  • in oil for 10 minutes or until rice is golden.
  • Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce
  • heat; cover and simmer for 25 minutes.
  • Stir in long grain rice; cover and simmer for 25 minutes or until
  • liquid is absorbed and wild rice is tender.
  • Remove from the heat; stir in apricots, green onions, salt and

2 of 2

Three-Rice Pilaf (continued)

Directions (continued)

  • pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just
  • before serving. Yield: 8-10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 190 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 345 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.